Spaghetti Squash Pad Thai

Pad Thai is likely my husband's very favorite food, but as yummy as it is, it's never the healthiest option. I wanted to try to healtify this family favorite by swapping out the rice noodles for spaghetti squash, and I think the result was pretty dang excellent. 

Serves 4

Ingredients (for the Pad Thai):

  • 1 spaghetti squash
  • 1 large zucchini 
  • 2 large carrots
  • 1 bell pepper
  • 1 egg
  • 1 container of tofu (I used pre-seasoned teryaki tofu)
  • 4 sprigs of green onion
  • 4 gold pearl onions
  • 1/2 cup peanuts
  • 2 Tbsp olive oil

Ingredients (for the sauce):

  • 3 Tbsp fish sauce or vegan fish sauce
  • 2 Tbsp brown sugar or 1 Tbsp stevia
  • 3 Tbsp vegetable broth
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp soy sauce or liquid aminos 
  • A pinch of dried cilantro and dried basil 


  1. Preheat oven to 350 degrees F
  2. Cut spaghetti squash in half and place cut side down on ungreased pan
  3. Bake for 45 minutes
  4. While the spaghetti squash is cooking, chop/spiralize veggies
  5. Add 1 Tbsp olive oil to a pan and sautee chopped veggies (do not overcook)
  6. Mix sauce ingredients in a jar and shake well
  7. Remove squash from oven and let cool
  8. Once cool, scrape out the inside with a fork into a pan with 1 Tbsp olive oil
  9. Sautee for a minute or two and then add sauce
  10. Push squash to the side and pour beaten egg into pan so that it is touching the bottom of the pan. Let it cook and then mix with squash. 
  11. Add tofu and vegetables/herbs, sautee and then remove from heat
  12. Top with peanuts and serve